Everyday vinaigrette from Around My French Table: More Than 300 Recipes from My Home to Yours (page 484) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lils74 on May 19, 2025

    Used this as a template (I made a larger amount, but using the same ratios) and with the mustard and jar shaking method, it emulsified up beautifully and instantly, and it hadn't split even by the next day (today). Great recipe--good on its own and I'm interested in trying her variations too.

  • Breadcrumbs on April 05, 2011

    p. 484 - The recipe itself is pretty standard. One part acid to three parts oil along w some Dijon mustard, S&P. In the base recipe DG recommends red or white wine vinegar (I used white). DG does not include shallots, garlic or herbs in her base recipe though her head note certainly acknowledges that you may wish to do so. Since I intended to store leftovers in the fridge, I decided not to add herbs (which I find shorten the shelf life of dressings) but I did add some crushed garlic. I always find that the success of vinaigrettes (like most dishes w very few ingredients) is relative to the quality of ingredients you use. In this case I’d recently purchased a wonderful white wine vinegar at a Niagara winery and I’m guessing that’s why we were especially pleased with this vinaigrette.

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